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Proteins
4
5 minutes
30 minutes
354
1 kg of boneless, skinless chicken legs (cut into 1 inch cubes)
1/2 bottle of G Hughes Teriyaki sauce
salt and pepper
spring onions to garnish
1 Tablespoon coconut oil
Remove skin from chicken.
Pat chicken dry with paper towels. Cut chicken into cubes about 1 inch in size.
Salt and pepper both sides of chicken.
Head large skillet with oil on medium high
Brown chicken on one side, then turn using tongs to brown the opposite side.
Reduce heat to low. Pour 1/2 bottle of G Hughes Teriyaki sauce into the pan.
Stir to coat the chicken well.
Cover and let simmer for 20 minutes.
Remove cover and stir again. Check temperature on chicken and remove from heat when it reaches 75C (165F)
Remove from heat and serve with cauliflower rice or noodles.
Note: You can reserve the chicken skin and fry later for a crispy treat.
Calories 354, Fat 23 grams, Protein 35 grams, Carbs 3 grams, Fiber 0 grams
